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Such a treat, I do love me some sushi.

This all goes away once you accept the factual nature of biological reality. For instance the term woman does, in fact, equal adult human female. When your faux-progressive ideology takes a left turn away from material reality then you get bullshit laden threads like this one.

 

 

Looks like you may have to pack extra insulin, but it looks like it is worth it. :)

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Spaghettieis is a German ice cream made to look like a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated nuts, or white chocolate shavings to represent the Parmesan cheese. Dario Fontanella first created it in the late 1960s in Mannheim. Although it’s not well known outside German-speaking areas, it can be found at some gelaterias and specialty ice cream parlors around the world.

I think I would get as far as just putting the background icing on the damn cookie then just end up eating the damn thing.

The following post has a higher than usual amount of profanity (for DWR, anyway). You have been warned.

Eating right is hard. Eating horribly wrong is so very easy. Are we all doomed to clogged arteries, pickled livers, and malnourished obese children? No! Thug Kitchen is here to save us all! What started as an awesome blog is now a cookbook with it’s own trailer!

What makes Thug Kitchen so special? There are lots of health cook books out there, but you may have noticed a slightly unusual tone in the trailer. From the Thug Kitchen FAQ section:

[Thug Kitchen] is here to help your narrow dietary mind explore some goddamn options so that you can look and feel like a fucking champ. We hope readers reconsider what kind of behaviors they attribute to people who try to eat healthy. Everyone deserves to feel a part of our push toward a healthier diet, not just people with disposable incomes who speak a certain way. So we’re here to help cut through the bullshit. Promoting accessibility and community are important as fuck here at Thug Kitchen. We’ve got a big table and everyone is welcome to it.

Busting up stereotypes, promoting a healthier society, inclusion of people at any income level, a healthy dose of humour, fantastic photography, and delicious food, there is so much here to love. I look forward to learning  more fantastic things from Thug Kitchen and I can’t thank them enough for what they do.

So now you’ve learned how to eat like you give a fuck. You’re a healthier you and a goddamn champ. You can’t wait to make more of this tasty, cheap, good-for-you food. But part of you figures you deserve a totally bad-for-you reward for all this progress. You’re damn right you do.

Read the rest of this entry »

I never thought I would be thanking Alan Scott for posting to my blog, yet here I am doing so.  It is a momentous occasion deserving of much fanfare and revelry.

Thank you Mr.Scott, your Haluski suggestion was amazing.  I finally got around to trying it out and it was FANTASTIC.  It is everything I love about old world comfort food cooking.

“Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you’re in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.”

Ingredients

    • 4 cups wide egg noodles
    • 1/2 cup butter
    • 2 cups sliced sweet onions, about 1/8 inch thick
    • 2 teaspoons brown sugar
    • 6 cups cabbage, sliced thin
    • 1 teaspoon caraway seeds (optional)
    • 1/2 teaspoon salt
    • pepper

Directions

  1. Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
  2. While noodles are cooking, melt butter in large deep skillet over medium-low heat.
  3. Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
  4. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
  5. Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
  6. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
  7. Adjust seasoning if necessary and serve hot.

 

I followed this recipe in general, but added a pound of bacon to the onions as they sauteed.  It really is true, things do go better with bacon.  This is a rich satisfying dish which leaves you with a happy heart and a round fully tummy.

 

I did not think of photographing the last one I made, so this will have do for now. :)

A little change up from the usual Thursday post.  Shipwreck casserole is one of my favourite foods to eat and prepare.  It is a balanced one dish meal.

Ingredients:

  • 2 medium onions
  • 1 cup of thinly sliced carrots
  • 3 medium potatoes
  • 1 lb hamburger, uncooked (or 1/2 and 1/2 with ground pork)
  • 1/2 cup uncooked white rice
  • 1 cup celery, chopped
  • 1 (10 ounce) can condensed tomato soup (plus a can filled with water or vegetable juice works well here)
  • salt
  • pepper
  • Optional – Garlic, Paprika, Cheese

Directions:

  1. Grease a medium large casserole pan with butter.
  2. Prepare to season each layer with salt and pepper (garlic/paprika) as you go.
  3. Thinly slice potatoes into the bottom of a baking dish.   Add a layer of thinly sliced onions.
  4. Over onions spread hamburger. Next add uncooked rice. Add a layer of chopped celery, top with chopped carrots.
  5. (Optional – Add a layer of havarti/cheddar/favourite cheese on top of hamburger)
  6. Combine soup with an equal amount of water(vegetable juice) and pour over all.
  7. Cover and bake (make sure there is enough moisture and add more if necessary) for 1 1/2 to 2 hours at 350°F.

Nothing particularly scientific about the recipe, you need enough of each ingredient to make each layer.  Season each as you go and end with carrots…lots of carrots they are just sooooo good.  Makes a wonderful meal and great leftovers to take to work the next day for easy microwave action.

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